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Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the BlendsBy Amodu S.O., Omotoye A.C., Ajala Lola
Abstract: The research was designed to develop and evaluate the proximate composition of maize- soybean flour blends and the sensory attributes of two maize-based traditional snacks i.e. aadun and kokoro fortified with soybeans. Processed soybean flour was combined with maize flour at 0%, 20%, 25% and 50% respectively to make aadun and kokoro. Proximate composition of maize-soybeans flour blends was investigated. The sensory attributes of aadun and kokoro produced from the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 16–21 Read article →